CN105831682A - Bamboo shoot-pickled vegetable stewing seasoning material and preparation method thereof - Google Patents
Bamboo shoot-pickled vegetable stewing seasoning material and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a bamboo shoot-pickled vegetable stewing seasoning material and a preparation method thereof. The bamboo shoot-pickled vegetable stewing seasoning material is prepared from 15-25 parts by weight of plant oil, 25-35 parts by weight of bamboo shoot, 20-30 parts by weight of pickled vegetable, 1-2 parts by weight of pickled ginger, 5-15 parts by weight of chilli oil, 2-4 parts by weight of scallion oil, 2-4 parts by weight of table salt, 1-2 parts by weight of monosodium glutamate and 1-2 parts by weight of chicken essence. The scallion oil is prepared from 50-100 parts by weight of plant oil, 10-20 parts by weight of welsh onion, 10-20 parts by weight of pickled ginger and 10-20 parts by weight of garlic. The chilli oil is prepared from 50-100 parts by weight of plant oil, 20-40 parts by weight of chilli sauce, 1-20 parts by weight of Chinese prickly ash, 1-20 parts by weight of anises, 1-20 parts by weight of rhizoma kaempferiae, 1-20 parts by weight of welsh onion, 1-20 parts by weight of garlic, 1-20 parts by weight of ginger and 1-20 parts by weight of sugar.
Description
Technical field
The present invention relates to the Baoshang material of food technology field, be specifically related to a kind of bamboo sprout sauerkraut stewed stocks and preparation method thereof.
Background technology
Along with the raising of people's living standard, people's requirement to eating is more and more higher, while focusing on food taste, more focuses on the nutrition arrangement of food and the health to human body；By the dish prepared by Baoshang, in preparation process, need to constantly add flavoring agent and use flavor pack, the flavoring agent bad taste also affecting soup of collocation.
At present, on market for carrying out stewing medical material bag varied benefit, the flavor material etc. the most clearly of soup stock processed with meat (chicken, duck, bone etc.), its taste is single, the effect that human body is played nourishing that can not be good, substantial amounts of food additive is added in some the insides, even health can be brought impact after eating；To this end, a kind of mouthfeel that can be effectively increased soup, the Baoshang material again with conditioning health is urgently developed.
Summary of the invention
For above-mentioned deficiency of the prior art, the invention provides a kind of nutritious, vinegar-pepper bamboo sprout sauerkraut stewed stocks and preparation method thereof.
In order to reach foregoing invention purpose, the technical solution used in the present invention is:
On the one hand, it is provided that a kind of bamboo sprout sauerkraut stewed stocks, it includes the raw material of following weight portion:
Vegetable oil 15 ~ 25 parts；25 ~ 35 parts of bamboo sprout；20 ~ 30 parts of sauerkraut；Rhizoma Zingiberis Recens (pickled) 1 ~ 2 part；Chilli oil 5 ~ 15 parts；Scallion oil 2 ~ 4 parts；Sal 2 ~ 4 parts；Monosodium glutamate 1 ~ 2 part；Chicken essence 1 ~ 2 part；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 50 ~ 100 parts, 10 ~ 20 parts of Herba Alii fistulosi, 10 ~ 20 parts of Rhizoma Zingiberis Recens of bubble and 10 ~ 20 parts of Bulbus Allii；
Chilli oil includes the raw material of following weight portion: vegetable oil 50 ~ 100 parts, Fructus Capsici sauce 20 ~ 40 parts, 1 ~ 20 part of Pericarpium Zanthoxyli, anistree 1 ~ 20 part, Rhizoma Kaempferiae 1 ~ 20 part, 1 ~ 20 part of Herba Alii fistulosi, 1 ~ 20 part of Bulbus Allii, 1 ~ 20 part of Rhizoma Zingiberis Recens and sugar 1 ~ 20 part.
Vegetable oil therein is salad oil, owing to salad oil is the purified diet oil processed through refine by crude oil, may be used for eating something rare botargo, and it is faint yellow, clarification, transparent, odorlessness, in good taste, do not foam when being used for cooking, cigarette few；After this programme adds salad oil, the soup stock color and luster of pot system more highlights profit, further increases the appetite of people.
On the other hand, it is provided that the preparation method of a kind of bamboo sprout sauerkraut stewed stocks, it comprises the following steps:
After the screening of bamboo sprout, sauerkraut and Rhizoma Zingiberis Recens (pickled), cleaning roguing, break into lamellar with machine standby；Boil after oil temperature reaches 160 DEG C in vegetable oil is poured into pot, add in sauerkraut parch 3 ~ 5min loading off the pot stainless steel cask standby；
Boil after oil temperature reaches 150 DEG C in pouring scallion oil and chilli oil into pot, add lamellar bamboo sprout and lamellar Rhizoma Zingiberis Recens (pickled) parch 3 ~ 5min, add after the good sauerkraut of parch stirs and be sequentially added by into Sal, monosodium glutamate, chicken essence；
To be mixed uniformly after, parch 2 ~ 3min loading off the pot rustless steel container carries out fill, microwave sterilizating sterilization again, after natural cooling, is positioned in high-intensity carton by neat specification, and product inspection joint sealing is put in storage.
The invention have the benefit that the stewed stocks using the present invention to prepare is applicable to the meat products Baoshangs such as chicken, duck, goose, rabbit, cattle and Carnis caprae seu ovis, sauerkraut and Rhizoma Zingiberis Recens (pickled) in stewed stocks are all to select to pickle the food materials pickling maturation for 1 to 3 year through natural fermentation into altar, these food materials after pickling rich in substantial amounts of lactic acid bacteria, lactic acid bacteria energy stimulating the appetite and refreshing, relieving alcoholic intoxication remove greasy, appetite stimulator, help digest and promote the human body absorption to ferrum element, the green pepper fiber crops fishing gear of preparation can also be made to have certain antibacterial action simultaneously.
Sauerkraut and Rhizoma Zingiberis Recens (pickled) is fermented pickle after, there is a kind of acid fragrance, this acid fragrance can excite the appetite of people；Simultaneously because there is certain acidity, its digestion power being possible not only to improve people, additionally it is possible to alleviate a large amount of capsaicin contained in chilli oil to human oral cavity and the stimulation of intestinal.
Bamboo sprout in stewed stocks contain the nutrient substance such as rich in protein, aminoacid, fat, saccharide, calcium, phosphorus, ferrum, carotene, vitamin, have nutritious, delicious flavour, quality are tender and crisp, give off a strong fragrance, be eaten for a long time and may adjust human body blood fat and fatty acid；Bamboo sprout also have the effect of " frizing ", can reduce storing up of Abdominal Wall Fat.
During preparing stewed stocks, bamboo sprout are when with Rhizoma Zingiberis Recens (pickled) parch, and the bitter taste of bamboo sprout can be decomposed by the acidity of Rhizoma Zingiberis Recens (pickled), makes bamboo sprout the most tasty and the most refreshing；Afterwards, during bamboo sprout and sauerkraut and Rhizoma Zingiberis Recens (pickled) parch, the nutrient substance that sauerkraut and Rhizoma Zingiberis Recens (pickled) are able to ensure that in bamboo sprout is not destroyed by high temperature parch as far as possible；Further, since bamboo sprout contain multiple nutrients material, there is appetite promoting and the spleen strengthening, the chest stuffiness relieving profit diaphragm, logical intestinal defecation, open the effect such as diabetes involving the upper-JIAO expectorant and enhancing human body immunity power.
The sugar added in chilli oil can be to the pungent in Fructus Capsici sauce and Rhizoma Zingiberis Recens with stimulate as to carry out suitable conditioning, it is possible to making to carry in the stewed stocks acid of preparation any sweet, pungent, the taste making stewed stocks is more plentiful, more can meet the taste of different crowd.
In chilli oil, Rhizoma Kaempferiae contains substantial amounts of kaempferide, and the structure of kaempferide has multiple phenolic hydroxyl group, and after adding Rhizoma Kaempferiae in stewed stocks material, it can stop each composition of stewed stocks when occurring contacting with air, Quick Oxidation occurs, and brings a large amount of living contaminants stewed stocks；Additionally Rhizoma Kaempferiae nature and flavor and function are pungent, warm, have effects such as returning spleen, stomach warp, warming middle-JIAO for eliminating dampness, promoting the circulation of QI to relieve pain, and the meat products that this stewed stocks edible stews can prevent the slight illness such as the vomiting and diarrhoea of chest and abdomen cold type of pain, cold-damp, a fishbone or other bone caught in the throat larynx, toothache and treating swelling and pain by traumatic injury.
Generally there is certain smell in meat products, the scallion oil in this programme dispensing can remove the effect of the smell of meat products, Titian seasoning, it is ensured that the delicious taste stewed, and can also be effectively prevented from the penetrating odor of Herba Alii fistulosi simultaneously.
The stewed taste substance of the present invention is made up of the material with certain content; mutual coordinated effect between these materials; the nutritive validity played considerably beyond single component, and, due to selected component and the certain content of each component; effect between component will not mutually be cut down; nutrition is more rich, and mouthfeel is more preferable, and; realize the protection to human oral cavity and the intestines and stomach, more health-care effect substantially.
In sum, the various meat soups using the stewed stocks of this programme to stew, there is taste mellow, the bright profit of color and luster, aromatic flavor, extremely, men and women, old and young are suitable for four seasons for deliciousness, and have the advantages such as appetite promoting and the spleen strengthening, Fructus Alpiniae Oxyphyllae skin care, building body.
Detailed description of the invention
Below the detailed description of the invention of the present invention is described; so that those skilled in the art understand the present invention; it is to be understood that; the invention is not restricted to the scope of detailed description of the invention; from the point of view of those skilled in the art; as long as various changes limit and in the spirit and scope of the present invention that determine, these changes are apparent from, and all utilize the innovation and creation of present inventive concept all at the row of protection in appended claim.
In order to be further appreciated by the present invention, below in conjunction with embodiment, the present invention is described in detail:
Embodiment
1
Bamboo sprout sauerkraut stewed stocks includes the raw material of following weight portion: vegetable oil 18 parts；35 parts of bamboo sprout；28 parts of sauerkraut；Rhizoma Zingiberis Recens (pickled) 2 parts；Chilli oil 13 parts；Scallion oil 4 parts；Sal 3 parts；Monosodium glutamate 1 part；Chicken essence 1 part；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 70 parts, 10 parts of parts of Herba Alii fistulosi, 13 parts of Rhizoma Zingiberis Recens of bubble and 20 parts of Bulbus Allii；
Chilli oil includes the raw material of following weight portion: vegetable oil 80 parts, Fructus Capsici sauce 32 parts, 15 parts of Pericarpium Zanthoxyli, anistree 5 parts, Rhizoma Kaempferiae 20 parts, 13 parts of Herba Alii fistulosi, 9 parts of Bulbus Allii, 11 parts of Rhizoma Zingiberis Recens and sugar 5 parts.
The preparation method of bamboo sprout sauerkraut stewed stocks is:
After the screening of bamboo sprout, sauerkraut and Rhizoma Zingiberis Recens (pickled), cleaning roguing, break into lamellar with machine standby；Boil after oil temperature reaches 160 DEG C in vegetable oil is poured into pot, add in sauerkraut parch 3min loading off the pot stainless steel cask standby；
Boil after oil temperature reaches 150 DEG C in pouring scallion oil and chilli oil into pot, add lamellar bamboo sprout and lamellar Rhizoma Zingiberis Recens (pickled) parch 3min, add after the good sauerkraut of parch stirs and be sequentially added by into Sal, monosodium glutamate, chicken essence；To be mixed uniformly after, parch 2min loading off the pot rustless steel container carries out fill, microwave sterilizating sterilization again, after natural cooling, is positioned in high-intensity carton by neat specification, and product inspection joint sealing is put in storage.
The preparation method of scallion oil is: add Herba Alii fistulosi, bubble Rhizoma Zingiberis Recens, Bulbus Allii in vegetable oil；Heating boils 1h, and after wherein moisture Ao Gan, after being gradually heating to 220 DEG C, filtration residue takes off clear liquid and obtains scallion oil.
The preparation method of chilli oil is: be heated to 110 DEG C at vegetable oil, adds Fructus Capsici sauce, Pericarpium Zanthoxyli, anise, Rhizoma Kaempferiae, Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens and sugar and boils 2h；After wherein moisture Ao Gan, filtration residue takes off clear liquid and obtains chilli oil.
The preparation method of Fructus Capsici sauce is: capsicum annum fasciculatum is beaten frustillatum, by 100 kilograms of compounds with the standard of edible salt 15 kilograms, edible salt is mixed thoroughly and obtains compound, compound is put into altar seal, the most pickled fermented at least 1 month, and to control salinity be 12 ~ 15, acidity is 5.5 ~ 6.0.
Embodiment
2
Bamboo sprout sauerkraut stewed stocks includes the raw material of following weight portion: vegetable oil 15 parts；25 parts of bamboo sprout；20 parts of sauerkraut；Rhizoma Zingiberis Recens (pickled) 1 part；Chilli oil 5 parts；Scallion oil 2 parts；Sal 2 parts；Monosodium glutamate 1 part；Chicken essence 1 part；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 50 parts, 10 parts of Herba Alii fistulosi, 10 parts of Rhizoma Zingiberis Recens of bubble and 10 parts of Bulbus Allii；
Chilli oil includes the raw material of following weight portion: vegetable oil 50 parts, Fructus Capsici sauce 20 parts, 1 part of Pericarpium Zanthoxyli, anistree 1 part, Rhizoma Kaempferiae 5 parts, 8 parts of Herba Alii fistulosi, 7 parts of Bulbus Allii, 20 parts of Rhizoma Zingiberis Recens and sugar 10 parts.
The preparation method of bamboo sprout sauerkraut stewed stocks is:
After the screening of bamboo sprout, sauerkraut and Rhizoma Zingiberis Recens (pickled), cleaning roguing, break into lamellar with machine standby；Boil after oil temperature reaches 160 DEG C in vegetable oil is poured into pot, add in sauerkraut parch 3min loading off the pot stainless steel cask standby；
Boil after oil temperature reaches 150 DEG C in pouring scallion oil and chilli oil into pot, add lamellar bamboo sprout and lamellar Rhizoma Zingiberis Recens (pickled) parch 3min, add after the good sauerkraut of parch stirs and be sequentially added by into Sal, monosodium glutamate, chicken essence；To be mixed uniformly after, parch 2min loading off the pot rustless steel container carries out fill, microwave sterilizating sterilization again, after natural cooling, is positioned in high-intensity carton by neat specification, and product inspection joint sealing is put in storage.
The preparation method of scallion oil is: add Herba Alii fistulosi, bubble Rhizoma Zingiberis Recens, Bulbus Allii in vegetable oil；Heating boils 2h, and after wherein moisture Ao Gan, after being gradually heating to 200 DEG C, filtration residue takes off clear liquid and obtains scallion oil.
The preparation method of chilli oil is: be heated to 135 DEG C at vegetable oil, adds Fructus Capsici sauce, Pericarpium Zanthoxyli, anise, Rhizoma Kaempferiae, Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens and sugar and boils 2.5h；After wherein moisture Ao Gan, filtration residue takes off clear liquid and obtains chilli oil.
The preparation method of Fructus Capsici sauce is: capsicum annum fasciculatum is beaten frustillatum, by 100 kilograms of compounds with the standard of edible salt 15 kilograms, edible salt is mixed thoroughly and obtains compound, compound is put into altar seal, the most pickled fermented at least 1 month, and to control salinity be 12 ~ 15, acidity is 5.5 ~ 6.0.
Embodiment
3
Bamboo sprout sauerkraut stewed stocks includes the raw material of following weight portion: vegetable oil 25 parts；35 parts of bamboo sprout；30 parts of sauerkraut；Rhizoma Zingiberis Recens (pickled) 2 parts；Chilli oil 15 parts；Scallion oil 4 parts；Sal 4 parts；Monosodium glutamate 2 parts；Chicken essence 2 parts；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 100 parts, 20 parts of Herba Alii fistulosi, 20 parts of Rhizoma Zingiberis Recens of bubble and 20 parts of Bulbus Allii；
Chilli oil includes the raw material of following weight portion: vegetable oil 100 parts, Fructus Capsici sauce 40 parts, 20 parts of Pericarpium Zanthoxyli, anistree 20 parts, Rhizoma Kaempferiae 20 parts, 20 parts of Herba Alii fistulosi, 20 parts of Bulbus Allii, 20 parts of Rhizoma Zingiberis Recens and sugar 20 parts.
The preparation method of bamboo sprout sauerkraut stewed stocks is:
After the screening of bamboo sprout, sauerkraut and Rhizoma Zingiberis Recens (pickled), cleaning roguing, break into lamellar with machine standby；Boil after oil temperature reaches 160 DEG C in vegetable oil is poured into pot, add in sauerkraut parch 5min loading off the pot stainless steel cask standby；
Boil after oil temperature reaches 150 DEG C in pouring scallion oil and chilli oil into pot, add lamellar bamboo sprout and lamellar Rhizoma Zingiberis Recens (pickled) parch 4min, add after the good sauerkraut of parch stirs and be sequentially added by into Sal, monosodium glutamate, chicken essence；To be mixed uniformly after, parch 3min loading off the pot rustless steel container carries out fill, microwave sterilizating sterilization again, after natural cooling, is positioned in high-intensity carton by neat specification, and product inspection joint sealing is put in storage.
The preparation method of scallion oil is: add Herba Alii fistulosi, bubble Rhizoma Zingiberis Recens, Bulbus Allii in vegetable oil；Heating boils 2.5h, and after wherein moisture Ao Gan, after being gradually heating to 230 DEG C, filtration residue takes off clear liquid and obtains scallion oil.
The preparation method of chilli oil is: be heated to 140 DEG C at vegetable oil, adds Fructus Capsici sauce, Pericarpium Zanthoxyli, anise, Rhizoma Kaempferiae, Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens and sugar and boils 4h；After wherein moisture Ao Gan, filtration residue takes off clear liquid and obtains chilli oil.
The preparation method of Fructus Capsici sauce is: capsicum annum fasciculatum is beaten frustillatum, by 100 kilograms of compounds with the standard of edible salt 15 kilograms, edible salt is mixed thoroughly and obtains compound, compound is put into altar seal, the most pickled fermented at least 1 month, and to control salinity be 12 ~ 15, acidity is 5.5 ~ 6.0.
Embodiment
4
Bamboo sprout sauerkraut stewed stocks includes the raw material of following weight portion: vegetable oil 18 parts；30 parts of bamboo sprout；28 parts of sauerkraut；Rhizoma Zingiberis Recens (pickled) 2 parts；Chilli oil 10 parts；Scallion oil 3 parts；Sal 3 parts；Monosodium glutamate 1 part；Chicken essence 1 part；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 75 parts, 18 parts of Herba Alii fistulosi, 16 parts of Rhizoma Zingiberis Recens of bubble and 17 parts of Bulbus Allii；
Chilli oil includes the raw material of following weight portion: vegetable oil 80 parts, Fructus Capsici sauce 30 parts, 13 parts of Pericarpium Zanthoxyli, anistree 10 parts, Rhizoma Kaempferiae 15 parts, 10 parts of Herba Alii fistulosi, 13 parts of Bulbus Allii, 20 parts of Rhizoma Zingiberis Recens and sugar 15 parts.
The preparation method of bamboo sprout sauerkraut stewed stocks is:
After the screening of bamboo sprout, sauerkraut and Rhizoma Zingiberis Recens (pickled), cleaning roguing, break into lamellar with machine standby；Boil after oil temperature reaches 160 DEG C in vegetable oil is poured into pot, add in sauerkraut parch 5min loading off the pot stainless steel cask standby；
Boil after oil temperature reaches 150 DEG C in pouring scallion oil and chilli oil into pot, add lamellar bamboo sprout and lamellar Rhizoma Zingiberis Recens (pickled) parch 4min, add after the good sauerkraut of parch stirs and be sequentially added by into Sal, monosodium glutamate, chicken essence；To be mixed uniformly after, parch 2min loading off the pot rustless steel container carries out fill, microwave sterilizating sterilization again, after natural cooling, is positioned in high-intensity carton by neat specification, and product inspection joint sealing is put in storage.
The preparation method of scallion oil is: add Herba Alii fistulosi, bubble Rhizoma Zingiberis Recens, Bulbus Allii in vegetable oil；Heating boils 2.5h, and after wherein moisture Ao Gan, after being gradually heating to 230 DEG C, filtration residue takes off clear liquid and obtains scallion oil.
The preparation method of chilli oil is: be heated to 140 DEG C at vegetable oil, adds Fructus Capsici sauce, Pericarpium Zanthoxyli, anise, Rhizoma Kaempferiae, Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens and sugar and boils 4h；After wherein moisture Ao Gan, filtration residue takes off clear liquid and obtains chilli oil.
The preparation method of Fructus Capsici sauce is: capsicum annum fasciculatum is beaten frustillatum, by 100 kilograms of compounds with the standard of edible salt 15 kilograms, edible salt is mixed thoroughly and obtains compound, compound is put into altar seal, the most pickled fermented at least 1 month, and to control salinity be 12 ~ 15, acidity is 5.5 ~ 6.0.
Embodiment
5
Bamboo sprout sauerkraut stewed stocks includes the raw material of following weight portion: vegetable oil 19 parts；33 parts of bamboo sprout；29 parts of sauerkraut；Rhizoma Zingiberis Recens (pickled) 2 parts；Chilli oil 9 parts；Scallion oil 3 parts；Sal 3 parts；Monosodium glutamate 1 part；Chicken essence 1 part；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 66 parts, 12 parts of Herba Alii fistulosi, 20 parts of Rhizoma Zingiberis Recens of bubble and 14 parts of Bulbus Allii；
Chilli oil includes the raw material of following weight portion: vegetable oil 73 parts, Fructus Capsici sauce 39 parts, 17 parts of Pericarpium Zanthoxyli, anistree 1 part ~ 20 parts, Rhizoma Kaempferiae 9 parts, 16 parts of Herba Alii fistulosi, 11 parts of Bulbus Allii, 8 parts of Rhizoma Zingiberis Recens and sugar 13 parts.
The preparation method of bamboo sprout sauerkraut stewed stocks is:
After the screening of bamboo sprout, sauerkraut and Rhizoma Zingiberis Recens (pickled), cleaning roguing, break into lamellar with machine standby；Boil after oil temperature reaches 160 DEG C in vegetable oil is poured into pot, add in sauerkraut parch 4min loading off the pot stainless steel cask standby；
Boil after oil temperature reaches 150 DEG C in pouring scallion oil and chilli oil into pot, add lamellar bamboo sprout and lamellar Rhizoma Zingiberis Recens (pickled) parch 3min, add after the good sauerkraut of parch stirs and be sequentially added by into Sal, monosodium glutamate, chicken essence；To be mixed uniformly after, parch 3min loading off the pot rustless steel container carries out fill, microwave sterilizating sterilization again, after natural cooling, is positioned in high-intensity carton by neat specification, and product inspection joint sealing is put in storage.
The preparation method of scallion oil is: add Herba Alii fistulosi, bubble Rhizoma Zingiberis Recens, Bulbus Allii in vegetable oil；Heating boils 3.8h, and after wherein moisture Ao Gan, after being gradually heating to 250 DEG C, filtration residue takes off clear liquid and obtains scallion oil.
The preparation method of chilli oil is: be heated to 150 DEG C at vegetable oil, adds Fructus Capsici sauce, Pericarpium Zanthoxyli, anise, Rhizoma Kaempferiae, Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens and sugar and boils 1h；After wherein moisture Ao Gan, filtration residue takes off clear liquid and obtains chilli oil.
The preparation method of Fructus Capsici sauce is: capsicum annum fasciculatum is beaten frustillatum, by 100 kilograms of compounds with the standard of edible salt 15 kilograms, edible salt is mixed thoroughly and obtains compound, compound is put into altar seal, the most pickled fermented at least 1 month, and to control salinity be 12 ~ 15, acidity is 5.5 ~ 6.0.
Test example
Respectively in Xi'an, Zhengzhou, Chengdu, Changchun, Nanjing and each random investigation 100 people in city, 5, Kunming, respectively prepared by embodiment 1 tart flavour of stewed stocks, fragrance, delicate flavour and mouthfeel and carries out scoring evaluation: extremely enjoy a lot to be 5 points, like being 4 points, generally 3 points, not liking is 2 points, and extremely not liking is 1 point.Statistical result be 93% people like or extremely like the tart flavour of this stewed stocks；Statistical result be 85% people like or extremely like the fragrance of this stewed stocks；The people of 80% likes or extremely likes the delicate flavour of described stewed stocks；The people of 93% likes or extremely likes the mouthfeel of this stewed stocks；The 85% overall local flavor liking or extremely liking this stewed stocks described.
It addition, in all Research Analysts in several cities, after 95% eats the meat soup that this stewed stocks stews, appetite increased, though do not occur after the stewing of excessive amount flatulence, stomach feel bad, the symptom such as dyspepsia.After 89% is edible, feel its oral cavity and intestinal are had no stimulation, facilitating digestion effect can be played on the contrary.
The explanation of above example is only intended to help to understand method and the core concept thereof of the present invention.It should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to the present invention is carried out some improvement and modification, these improve and modify in the protection domain also falling into the claims in the present invention.
Claims (7)
1. bamboo sprout sauerkraut stewed stocks, it is characterised in that include the raw material of following weight portion:
Vegetable oil 15 ~ 25 parts；25 ~ 35 parts of bamboo sprout；20 ~ 30 parts of sauerkraut；Rhizoma Zingiberis Recens (pickled) 1 ~ 2 part；Chilli oil 5 ~ 15 parts；Scallion oil 2 ~ 4 parts；Sal 2 ~ 4 parts；Monosodium glutamate 1 ~ 2 part；Chicken essence 1 ~ 2 part；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 50 ~ 100 parts, 10 ~ 20 parts of Herba Alii fistulosi, 10 ~ 20 parts of Rhizoma Zingiberis Recens of bubble and 10 ~ 20 parts of Bulbus Allii；
Chilli oil includes the raw material of following weight portion: vegetable oil 50 ~ 100 parts, Fructus Capsici sauce 20 ~ 40 parts, 1 ~ 20 part of Pericarpium Zanthoxyli, anistree 1 ~ 20 part, Rhizoma Kaempferiae 1 ~ 20 part, 1 ~ 20 part of Herba Alii fistulosi, 1 ~ 20 part of Bulbus Allii, 1 ~ 20 part of Rhizoma Zingiberis Recens and sugar 1 ~ 20 part.
Bamboo sprout sauerkraut stewed stocks the most according to claim 1, it is characterised in that include the raw material of following weight portion:
Vegetable oil 18 parts；35 parts of bamboo sprout；28 parts of sauerkraut；Rhizoma Zingiberis Recens (pickled) 2 parts；Chilli oil 13 parts；Scallion oil 4 parts；Sal 3 parts；Monosodium glutamate 1 part；Chicken essence 1 part；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 70 parts, 10 parts of Herba Alii fistulosi, 13 parts of Rhizoma Zingiberis Recens of bubble and 20 parts of Bulbus Allii；
Chilli oil includes the raw material of following weight portion: vegetable oil 80 parts, Fructus Capsici sauce 32 parts, 15 parts of Pericarpium Zanthoxyli, anistree 5 parts, Rhizoma Kaempferiae 20 parts, 13 parts of Herba Alii fistulosi, 9 parts of Bulbus Allii, 11 parts of Rhizoma Zingiberis Recens and sugar 5 parts.
Bamboo sprout sauerkraut stewed stocks the most according to claim 1 and 2, it is characterised in that described vegetable oil is salad oil.
4. the preparation method of the arbitrary described bamboo sprout sauerkraut stewed stocks of claim 1-3, it is characterised in that it comprises the following steps:
After the screening of bamboo sprout, sauerkraut and Rhizoma Zingiberis Recens (pickled), cleaning roguing, break into lamellar with machine standby；Boil after oil temperature reaches 160 DEG C in vegetable oil is poured into pot, add in sauerkraut parch 3 ~ 5min loading off the pot stainless steel cask standby；
Boil after oil temperature reaches 150 DEG C in pouring scallion oil and chilli oil into pot, add lamellar bamboo sprout and lamellar Rhizoma Zingiberis Recens (pickled) parch 3 ~ 5min, add after the good sauerkraut of parch stirs and be sequentially added by into Sal, monosodium glutamate, chicken essence；
To be mixed uniformly after, parch 2 ~ 3min loading off the pot rustless steel container carries out fill, microwave sterilizating sterilization again, after natural cooling, is positioned in high-intensity carton by neat specification, and product inspection joint sealing is put in storage.
Preparation method the most according to claim 4, it is characterised in that: the preparation method of described scallion oil is:
Herba Alii fistulosi, bubble Rhizoma Zingiberis Recens, Bulbus Allii is added in vegetable oil；Heating boils 1h ~ 4h, and after wherein moisture Ao Gan, after being gradually heating to 200 DEG C ~ 250 DEG C, filtration residue takes off clear liquid and obtains scallion oil.
Preparation method the most according to claim 4, it is characterised in that: the preparation method of described chilli oil is:
It is heated to 110 DEG C ~ 140 DEG C at vegetable oil, adds Fructus Capsici sauce, Pericarpium Zanthoxyli, anise, Rhizoma Kaempferiae, Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens and sugar part and boil 2h ~ 4h；After wherein moisture Ao Gan, filtration residue takes off clear liquid and obtains chilli oil.
Preparation method the most according to claim 6, it is characterised in that: the preparation method of described Fructus Capsici sauce is:
Capsicum annum fasciculatum is beaten frustillatum, by 100 kilograms of compounds with the standard of edible salt 15 kilograms, edible salt is mixed thoroughly and obtains compound, compound is put into altar seal, the most pickled fermented at least 1 month, and to control salinity be 12 ~ 15, acidity is 5.5 ~ 6.0.
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| CN107028154A (en) * | 2017-04-24 | 2017-08-11 | 四川五斗米食品开发有限公司 | A kind of sour soup condiment and preparation method thereof |
| CN107048275A (en) * | 2017-04-24 | 2017-08-18 | 四川五斗米食品开发有限公司 | A kind of bubble green pepper cooking material and preparation method thereof |
| CN108783326A (en) * | 2018-05-17 | 2018-11-13 | 四川五斗米食品开发有限公司 | A kind of gold soup the Fish with Chinese Sauerkraut condiment and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106722762A (en) * | 2016-12-07 | 2017-05-31 | 四川五斗米食品开发有限公司 | One kind bubble taste type Chinese meal frying flavoring and preparation method thereof |
| CN107028154A (en) * | 2017-04-24 | 2017-08-11 | 四川五斗米食品开发有限公司 | A kind of sour soup condiment and preparation method thereof |
| CN107048275A (en) * | 2017-04-24 | 2017-08-18 | 四川五斗米食品开发有限公司 | A kind of bubble green pepper cooking material and preparation method thereof |
| CN108783326A (en) * | 2018-05-17 | 2018-11-13 | 四川五斗米食品开发有限公司 | A kind of gold soup the Fish with Chinese Sauerkraut condiment and preparation method thereof |
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